Baked Pineapple Pudding

• 1 c. all-purpose flour
• 1/2 c. sugar
• 1/4 c. soft butter or margarine
• 1/4 tsp. salt
• 1 tsp. ground cinnamon
• 1 tsp. baking powder
• 1 egg
• 1 (8 oz.) can crushed pineapple (in unsweetened pineapple juice)
• whipping cream, whipped or unwhipped
• additional crushed pineapple and mint sprigs (for garnish)

1. In a bowl, mix the flour, sugar, butter and salt with a fork until mixture resembles coarse crumbs.
2. Remove 1/2 cup.
3. Mix in the cinnamon and reserve for topping.
4. Stir baking powder into remaining crumb mixture.
5. Whisk egg with pineapple and its juice. Mix into crumb mixture with baking powder.
6. Turn into a lightly buttered 1 to 1 1/2-quart round casserole or souffle dish.
7. Top with the crumb mixture.
8. Bake at 350u0b0 for 40 to 45 minutes or until center is set but not dry.
9. Garnish with crushed pineapple and mint sprigs.
10. Serve warm, spooned into dessert dishes.
11. Pass the cream at the table.

flour, sugar, butter, salt, ground cinnamon, baking powder, egg, pineapple, whipping cream, pineapple

Taken from www.cookbooks.com/Recipe-Details.aspx?id=650404 (may not work)